Ingredients

• dough for pizza or pasta brisee
• escarole
• anchovies
• shallot
• salt, pepper and olive oil
• olives
• pine nuts
• capers

Preparation

Prepare the dough for pizza or pasta brisee.

Wash the escarole in a fry pan, over low heat, shallots with a little oil and anchovies, and when the anchovies have dissolved, add the escarole spezzettandola with your hands.

Add salt and pepper and cook over medium heat for about 15 minutes.

When it is dried, add the capers and olives. Continue cooking for another 10 minutes over high heat, to make sure that evaporate the liquid released from the vegetables, then turn off the heat and let cool.

Take the dough and divide into two equal pats.

With a rolling pin, flatten one of the dough balls.

Roll out the dough in the pan, taking care to second role with the paste also the edges.

Prick the bottom of the pastry with a fork, add the filling, now cold, adding to raw anchovies, capers and pine nuts.

With the remaining dough, obtained another sheet and place them over the filling.

Re-close the edges sealing them well and prick the surface of the pizza.

Bake in the oven at 200 degrees for 40 minutes.

Turn it from time to time and close the door.

The oven allows Hello thanks to the hole in the door to keep under control the cooking.

Small but spacious, the Hello oven allows you to cook 2 pizzas 20 cm in diameter at a time or 2 pans of lasagna and other dishes.

The oven that is great for any type of food, from meat to vegetables to the various mixes type bread, pizza and focaccia.

Once cooked, let cool completely and serve in slices.

 

Ingredienti:

• Impasto per la pizza o pasta brisee
• scarola
• acciughe
• scalogno
• sale, pepe e olio
• olive
• pinoli
• capperi

Preparazione:

Preparate l’impasto per la pizza o la pasta brisee.

Lavate la scarola, in una padella fate soffriggere, a fuoco dolce, lo scalogno con poco olio e le acciughe; quando le acciughe si saranno sciolte, aggiungete la scarola spezzettandola con le mani.

Salate, pepate e lasciate cuocere il tutto a fuoco medio per circa 15 minuti.

Quando sarà appassita, aggiungete i capperi e le olive. Proseguite la cottura ancora per 10 minuti a fuoco vivo, per fare in modo che evapori il liquido rilasciato dalla verdura, quindi spegnete il fuoco e lasciate raffreddare il tutto.

Prendete l’impasto e dividetelo in due panetti uguali.

Con un mattarello spianate uno dei due panetti.

Stendete la sfoglia nella teglia, avendo cura di ricoprirne con la pasta anche i bordi.

Bucherellate il fondo della sfoglia con una forchetta, aggiungete il ripieno, ormai freddo, aggiungendo a crudo alici, capperi e pinoli.

Con l’impasto rimasto, ricavate un’altra sfoglia e adagiatela sul ripieno.

Richiudete i bordi sigillandoli bene e bucherellate la superficie della pizza.

Cuocete nel forno a legna a 200° per 40 minuti.

Giratela di tanto in tanto e chiudete lo sportello.

Il forno Ciao permette grazie al foro nello sportello di tenere sotto controllo la cottura.

Piccolo ma spazioso, il forno Ciao permette di cuocere 2 pizze di 20 cm di diametro alla volta o 2 teglie di lasagne e altre pietanze.

La cottura a legna è ottima per qualsiasi tipo di cibo, dalla carne alle verdure fino ai vari impasti tipo pane, pizza e focacce.

Una volta cotta, lasciate raffreddare completamente e servitela a fette.

 

Ingredients

• dough for pizza or pasta brisee
• escarole
• anchovies
• shallot
• salt, pepper and olive oil
• olives
• pine nuts
• capers

Preparation

Prepare the dough for pizza or pasta brisee.

Wash the escarole in a fry pan, over low heat, shallots with a little oil and anchovies, and when the anchovies have dissolved, add the escarole spezzettandola with your hands.

Add salt and pepper and cook over medium heat for about 15 minutes.

When it is dried, add the capers and olives. Continue cooking for another 10 minutes over high heat, to make sure that evaporate the liquid released from the vegetables, then turn off the heat and let cool.

Take the dough and divide into two equal pats.

With a rolling pin, flatten one of the dough balls.

Roll out the dough in the pan, taking care to second role with the paste also the edges.

Prick the bottom of the pastry with a fork, add the filling, now cold, adding to raw anchovies, capers and pine nuts.

With the remaining dough, obtained another sheet and place them over the filling.

Re-close the edges sealing them well and prick the surface of the pizza.

Bake in the oven at 200 degrees for 40 minutes.

Turn it from time to time and close the door.

The oven allows Hello thanks to the hole in the door to keep under control the cooking.

Small but spacious, the Hello oven allows you to cook 2 pizzas 20 cm in diameter at a time or 2 pans of lasagna and other dishes.

The oven that is great for any type of food, from meat to vegetables to the various mixes type bread, pizza and focaccia.

Once cooked, let cool completely and serve in slices.